| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Philadelphia |
Cklive07 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1 |
pn |
Salt |
| 1/2 |
ts |
Five-spice powder |
| 4 |
tb |
Sugar; divided |
| 2 |
|
Eggs |
| 2 |
tb |
Beer |
| 4 |
tb |
Milk |
| 2 |
tb |
Butter |
| 4 |
|
Ripe bananas |
| 4 |
tb |
Whipped cream |
| 4 |
|
Mint sprigs |
INSTRUCTIONS
In a mixing bowl, combine flour, salt, 5 spice powder and 1 tablspoon of
the sugar. Whisk in eggs and add beer and milk. Whisk together and strain.
Rest 1/2 hour before using. In a large skillet over high heat melt butter
and saute 1/2-inch thick sliced bananas for 1 minute. Add remaining 3
tablespoons sugar and cook until golden brown. In a non-stick,
lightly-oiled, hot skillet pour 1 ounce of batter in pan. Swirl around so
as to cover pan, heating for about 5 seconds. Using a small spatula flip
over for another 5 seconds. Remove crepe and lay on waxed paper to cool.
Repeat process for remaining batter. Place caramelized bananas on crepe and
fold. Serve with whipped cream and fresh mint. This recipe yields 4
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Chef
Phillipe Chin of Chanterelles in Philadelphia, PA From the TV FOOD NETWORK
~ (Show # CL-8879 broadcast 05-07-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-14-1998
Recipe by: Phillipe Chin
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